Spirits of the Dead
Photo: Courtesy of Le Loup
A bold sipper built on a base of scotch and Cognac.
Taking its name from the 1968 film, “Spirits of the Dead,” this potent cocktail blends a bold base of scotch and Cognac with aromatic amaro, Campari, and Bénédictine, as inspired by a grandfather’s liquor cabinet.
Ingredients
- 1 oz. blended scotch whisky
- 3/4 oz. VS cognac
- 1/2 oz. Campari
- 1/4 oz. coffee amaro (Le Loup uses J. Rieger Caffè Amaro, but Braulio, Averna, or Fernet-Branca will work)
- 1/4 oz. Bénédictine
- 1/4 oz. Islay scotch
- absinthe, to rinse
- lime twist
- Tools:mixing glass, strainer
- Glass:rocks
- Garnish:pulled, twisted, then frozen salt water taffy (or simply a taffy on the side)
Preparation
Add a dash of absinthe to a chilled rocks glass. Rinse the glass, then discard the excess. Add the first six ingredients to an ice-filled mixing glass and stir until combined. Strain into the prepared glass, expressing a lime twist over the top, then discard and garnish with the salt water taffy.